My own cooking guide (this and $1.50 will get you a coffee :-) )Just about every place has its "variants" of cuts..."tri-tip" is part sirloin and another cut (I forget)London broil is shoulder...sometimes...here is a general guide...

Grilling steaks:ribeyeNY striptenderloinsirloin

Roasting:Full rib sectiontenderloin (guessing - have not done)Other "full" sections of meat that are in the grilling section.

I have never done prime rib that way, but it should be very good. Like I said, I prefer to sear and slow cook, but that way is something similar but you're using a high temp to sear the meat in the oven rather than on the stove.

I put it in for 28 min at 500 and am letting it cook for 2 hours with heat off? Ever tried it?

Quoting: Anonymous Coward 21977601

All kidding aside, I would never waste such an expensive cut of meat trying a recipe that doesn't make sense to me. However I would try this - perhaps 400-450 degrees for 20 min, then setting it on 275 for the remaining time. The purpose of the high heat is to seal in the juices. But if you try pls post in this thread how it came out (# lbs, time taken to cook, etc). Thanks in advance!

I use the high heat method for eye of round all the time and it is awesome! Eye of round is usually very tough and this version makes it tender enough to cut with a fork. You heat the oven to 500* for 20 minutes, put the seasoned roast in, cut the heat back to 475* and cook 7 minutes per lb. After that, turn the oven off and leave the door shut for 2 1/2 hrs. It comes out perfect medium-rare every time! I encourage all beef lovers to try this. it sounds weird but it is delicious.